A marvelous mango treat; Sorbet: Now, while the exotic fruit is in season, is the time to take advantage of its intense flavor


Mangoes are at their peak, so take advantage with a cool, fresh sorbet. Use only ripe mangoes for this intensely flavorful frozen treat.

Instead of peeling mangoes, try this easy technique for obtaining the flesh: Set a mango on its end, like a guitar. Then, slice off the front of the "guitar" and the back of the "guitar," cutting as close to the pit as you can. Scoop out the pulp. You'll also get some pulp from the narrow strips that remain on each side.

Mango Sorbet

Serves 6

1 1/2 cups water

1 cup sugar

2 pounds ripe mangoes (2 to 3, depending on size)

1/4 cup lime juice, or more, if desired

fresh raspberries for garnish

Combine water and sugar in a saucepan and bring to a boil over medium-high heat. Reduce heat and simmer gently for 5 minutes, until sugar is completely dissolved. Allow syrup to cool to room temperature. (May be prepared in advance and stored in refrigerator for several days.)

While mixture cools, peel and seed mangoes, then puree in a blender. Add cooled syrup mixture and lime juice to puree, then blend to combine. Chill in refrigerator.

Freeze in ice-cream maker according to manufacturer's directions. Put finished sorbet in freezer for 30 minutes before serving so that it firms up for easy scooping. Garnish with raspberries.

Note: If using an ice-cream maker with a liner that requires freezing, be sure to freeze liner at least 14 hours in advance. Freezing overnight generally is not long enough to achieve desired firmness.

Per serving: 228 calories (2 percent fat); trace fat; 3 grams fiber; 0 cholesterol; 10 milligrams sodium; 60 grams carbohydrates; 19 milligrams calcium

Pub Date: 09/06/99

Copyright © 2021, The Baltimore Sun, a Baltimore Sun Media Group publication | Place an Ad